Directions
- 1Add the diced chicken breast, peeled or crushed tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and parmigiano reggiano to the slow cooker.
- 2Cook on high for 2-3 hours or on low for 3-4 hours.
- 3Once cooked, shred the chicken using tongs.
- 4Add the half-cooked pasta to the slow cooker.
- 5Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated parmesan.
- 6Mix well and cover for about 15 minutes to allow the pasta to finish cooking.
- 7Toss in some fresh basil.
- 8Serve and enjoy.
Ingredients
- 40 oz chicken breast
- 1 28oz can of peeled or crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 1.5 tablespoons coarse salt
- 1 tablespoon Italian seasoning
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp chili flakes
- 15 g parmigiano reggiano
- 672 g pasta, cooked to 50%
- 300 g 2% cottage cheese
- 240 ml fat free milk
- 100 g 1/3 fat cream cheese
- 150 g parmigiano reggiano
- 1 tablespoon white miso
- chopped basil
Equipment
slow cooker
Tips
- Store everything frozen - no need to thaw, just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 mins until heated through. Add more liquid to reconstitute the sauce/increase creaminess
- Make sure to blend the cottage cheese for 2-3 mins to ensure it’s completely smooth all the way through - heating up slightly in the microwave can help with the process
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